Add Preferred SourceThis moist and flavorful Pumpkin Bread with Streusel is layered with warm autumn spices, topped with a buttery cinnamon streusel, and finished with a glossy glaze. It’s the kind of loaf that fills your kitchen with cozy aromas and works just as well for breakfast as it does for dessert. It’s one of my favorite fall desserts, and if you’re a fan of pumpkin, this is a must-try recipe.
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This is an amazing recipe that’s perfect for chilly fall mornings, Thanksgiving brunch spreads, or just an afternoon treat with a hot cup of tea. With warm spices, plenty of pumpkin flavor, and a not-too-sweet glaze, this pumpkin bread is pretty nearly perfect.
The batter comes together quickly with pantry staples and canned pumpkin, but ensure you’re using pure pumpkin puree, and not canned pumpkin pie filling. Make a double batch and pop one into the freezer to enjoy later!
History
Grandma’s Pumpkin Bread with Streusel is a mid-20th-century American classic, likely gaining popularity between the 1950s and 1970s. Pumpkin bread itself traces back to early American colonial cooking, where pumpkin was commonly used in baked goods due to its availability and natural sweetness. The streusel topping, a German-inspired addition made from butter, sugar, and flour, became a popular upgrade in the mid-1900s as home bakers embraced sweeter, bakery-style loaves. By the 1970s, pumpkin bread with streusel had become a favorite for holiday baking and fall gatherings, celebrated for its warm spices, moist texture, and nostalgic homemade flavor.
Ingredients
For the Bread
All-purpose flour – There’s no need to sift the flour. You can aerate the four with a balloon whisk if you want, but that’s not necessary.
Baking soda
Baking powder – Ensure your baking powder and baking soda aren’t expired or your loaf won’t rise properly.
Salt – You need a bit of salt in this recipe to balance the flavors. If you use kosher salt, use ¾ teaspoon.
Ground cinnamon – The fresher your cinnamon, the better your pumpkin loaf will taste.
Ground nutmeg – I buy whole nutmeg seeds and grate as much as I need when I need it. This way, the nutmeg is super fresh every time. You can grate it with a nutmeg grater or a microplane grater.
Ground cloves – This is the secret spice in this recipe, so don’t skip it!
Canned pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling.
Vegetable oil – I use canola oil, but any neutral-flavored oil will work.
Eggs – Large or even extra large eggs are fine.
White granulated sugar – The combination of white and brown sugar add just the right amount of sweetness.
Brown sugar – Use golden brown sugar.
Vanilla extract – I cook almost always with artificial vanilla extract.
For the Streusel Topping
Brown sugar – For an extra boost of flavor, try making the streusel with dark brown sugar.
Butter – Melted, salted, or unsalted butter is fine.
All-purpose flour
Ground cinnamon – A bit more cinnamon for the topping.
For the Honey Glaze
Powdered sugar – No need to sift it unless there are really big lumps in it.
Honey – For a tasty twist, try maple syrup instead of honey.
How To Make Grandma’s Pumpkin Bread with Streusel
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 350°F and grease a 9×5-inch loaf pan. Line it with parchment paper for easy removal. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
In a separate mixing bowl, whisk the pumpkin puree, oil, eggs, both sugars, and vanilla extract until smooth. Gradually stir in the dry ingredients, being careful not to overmix. A flex-edge bowl scraper is helpful for folding everything together cleanly without deflating the batter.
Pour the batter into the prepared loaf pan and smooth the top using a narrow offset spatula for precision.
To make the streusel, combine brown sugar, melted butter, flour, and cinnamon in a small bowl until crumbly. Sprinkle the mixture evenly over the top of the batter. Use a mini whisk with a loop handle to break up any large clumps before topping.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer it to a cooling rack with legs to finish cooling.
While the bread is still warm, stir the powdered sugar and honey together in a small bowl until smooth. Drizzle over the loaf and allow the glaze to set before slicing.
Chef Jenn’s Tips
- Use parchment paper with overhanging sides so you can lift the loaf out cleanly.
- Make sure the glaze is thick but pourable so it clings to the top without running off.
- Always cool the bread slightly before adding glaze to avoid it melting too quickly.
- Fresh pumpkin puree can be used, but be sure it’s not too watery.
Serving Suggestions
Serve a thick slice with a latte or warm cider on chilly mornings. It also pairs beautifully with a dollop of whipped cream or a scoop of vanilla yogurt for a cozy dessert.
Storage
Store the glazed bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices individually wrapped for up to 2 months.
Grandma’s Pumpkin Bread with Streusel
Equipment
Ingredients
For the Bread
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 eggs
- ¾ cup white granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
For the Streusel Topping
- ⅓ cup brown sugar
- 3 tablespoons butter melted
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
For the Honey Glaze
- ½ cup powdered sugar
- ¼ cup honey
Instructions
For the Bread
- Preheat the oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line it with parchment paper.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium mixing bowl. Set aside.
- Combine the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract in a separate bowl. Whisk until smooth.
- Stir the dry ingredients into the wet ingredients gradually, mixing just until combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
For the Streusel Topping
- Mix the brown sugar, melted butter, flour, and cinnamon in a small bowl until crumbly.
- Sprinkle the streusel evenly over the top of the batter.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Honey Glaze
- Whisk together the honey and powdered sugar in a small bowl until smooth.
- Drizzle the glaze over the bread while it’s still warm and let it set before slicing.
Notes
Chef Jenn’s Tips
- Use parchment paper with overhanging sides so you can lift the loaf out cleanly.
- Make sure the glaze is thick but pourable so it clings to the top without running off.
- Always cool the bread slightly before adding glaze to avoid it melting too quickly.
- Fresh pumpkin puree can be used, but be sure it’s not too watery.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.